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    You are in: Home / Recipes / Turkey Meatballs and Pasta in Broth Recipe
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    Turkey Meatballs and Pasta in Broth

    Turkey Meatballs and Pasta in Broth. Photo by Derf

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    susie cooks's Note:

    This is a really tasty and light soup. Easy to make. From Martha Stewart.

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    1. 1
      In a medium bowl, combine turkey, garlic, egg, bread crumbs, 1/2 cup parsley, salt and pepper, and mix well with your hands. Using a teaspoon, form 1-inch meatballs, and refrigerate until ready to use.
    2. 2
      In a large saucepan, heat 3 tablespoons of stock over medium heat. Add onion and saute until translucent, about 3 minutes.
    3. 3
      Raise heat to medium high, add carrots and remaining stock, and bring to a gentle boil. Add pasta; cook for 5 minutes.
    4. 4
      Lower heat to medium, add meatballs, and simmer gently until meatballs are cooked through, about 10 minutes.
    5. 5
      Remove from heat, and stir in fennel and remaining parsley.
    6. 6
      Adjust seasoning with salt and pepper to taste.

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    Ratings & Reviews:

    • on February 07, 2007


      Very good light supper, we loved it! Great turkey meatballs and a lovely broth, especially like the finish with the fennel bulb. Thanks for posting , I will make it again.

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    Nutritional Facts for Turkey Meatballs and Pasta in Broth

    Serving Size: 1 (578 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 286.5
    Calories from Fat 64
    Total Fat 7.1 g
    Saturated Fat 1.9 g
    Cholesterol 60.2 mg
    Sodium 1873.6 mg
    Total Carbohydrate 33.8 g
    Dietary Fiber 4.5 g
    Sugars 4.5 g
    Protein 21.0 g

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